Java Shortbread Cookies
Shortbread cookies are just dangerous - because they're so crumbly and buttery that you need to have a drink with it, in my case...coffee.
...and then once you have that hot sip, you go back for the cookie...and you continue to do so and you have no intention of stopping. They're too damn additive!
So I mixed the two.
And then dipped those babies in chocolate.
I'm no fan of a small cookie - or thin - so for this recipe, they were an inch thick and only made 9.
This is something so easy you probably have all of the ingredients for it right now.
Butter, flour and sugar.
You can even add festive sprinkles to them for any holiday party!
The chocolate though....is key here.
You HAVE to. I even infused the chocolate with coffee.
I can never have enough coffee. Even until I'm at the point where my hearts about to explode after drinking 7 cups.
Yeah, that actually happened once.
It was no bueno.
Don't skip on the coffee part. All I did was take instant coffee for 1 cup, and added 3 Tbs of hot water so that it was sure to be strong.
Hazelnut is my favorite but for baking I tend to go with Colombian because it is more of standard bold coffee flavor.
And to be totally clear here...
I definitely ate all 9 of these in a day.
Hope you like dem just as much ;)
Java Shortbread Cookies
yield: 9 cookies
prep time: 30 minutes
cook time: 20 minutes
** take a packet of instant coffee and mix with 3 Tbs very hot water and let sit until ready to use (I used Colombian)
1 ½ sticks of softened butter
½ c sugar
1 tsp vanilla extract
2 Tbs instant coffee
1 ¾ c all purpose flour
1 c dark chocolate chips
2 Tbs heavy cream
1 Tbs instant coffee
In a stand mixer, combine the butter sugar vanilla and 2 Tbs instant coffee and mix until blended.
Add the flour and mix until well combined.
Dump onto plastic wrap, form into a disk and refrigerate for at least 30 minutes.
Preheat oven to 350 degrees.
Take out dough, roll into a square – at least an inch thick, and cut into 9 pieces (I like mine big, you can certainly make yours a bit smaller)
Place on a parchment lined baking sheet, prick each shortbread with a fork twice and bake for 20 minutes until golden.
Take out and let cool completely.
Melt the chocolate with the heavy cream and instant coffee over a double boiler, or in the microwave 10 seconds at a time, stirring until melted.
When cookies are cool, dip each into the chocolate – place back onto the parchment paper and refrigerate for 15 minutes until chocolate is set – Or… don’t do that at all, as I did, and eat them right away.